The historic Grand Central Oyster Bar gets into the spirit of St. Patrick’s Day on Thursday, March 17, by“Going Green” – Green Split Pea Soup with Jumbo Lump Crabmeat that is – which will be on the daily menu put forth by the executive chef with the green thumb Sandy Ingber.

The price for a bowl of the spectacular St. Patrick’s shamrock-colored special is $7.25 on both the lunch and dinner menu for those who seek greener pastures below sea level at Grand Central Terminal.